venerdì 24 aprile 2015

BUTTER - Burro

The butter, is nothing other of a conglobation of animal masses fats which are emulsified in a natural way, in the cow's milk.
The operation of "construction" of the butter is deceptively simple. It is in fact unit in one body particles of animal fat from separating water particles.
The technique most commonly used is to use special centrifugal machines which allow the separation of these particles at high speeds. In some mountain areas and in the mountain pastures is still used as the instrument "Zangolo" or better that tool where the milk is still "slammed" manually.
Being fat mass that remains in the formation of butter to make 15 kg of butter are needed, think, about 100 liters of milk.
Fraud about this food are still numerous and very frequent. The most important are:
1) Addition of water "well compacted" the stick of butter which can exceed by about 15 percent of the total allowable amount of water. One can become aware of this, cutting a piece from the stick of butter and notice how the latter by "oozing" water from the cut surfaces

2) Another food fraud is given by the addition of flour or starch added to the product to give consistency to the dough. One can become aware of this, fusing a piece of butter. By then the same after it cool, in a glass you will notice the materials themselves "fall" on the bottom of the glass itself.

3) The last, but not least, is the addition of margarine. This can only be discovered through chemical analysis laboratory, however.

Another adulteration or defect is found through a blue litmus test: if it turns red it means that the butter was rancid and has thus become harmful for our body and therefore "alterative" that is, not only can not be sold at commercial, but also structurally modified so not marketable.

The butter, being part substantially fat contains, per 100 grams of edible portion, 80 grams of fat and 1% protein. Calories sleep 770 to 100 grams and contains sodium, calcium, phosphorus and potassium.

The increased consumption of butter in Europe has predominantly in the semi cold or cold obviously like the Scandinavian countries.

Excessive intake of this food can lead to the formation of bad cholesterol levels, because of debilitating diseases such as hardening of the arteries.